Categorized | Recipes


Print Friendly

snickerdoodleThis is a rich, buttery cookie. The cookie is uncomplicated — it’s the light dusting of cinnamon on top makes it very appealing.


2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons, divided use
2 large eggs
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Makes about 20 cookies.

From Emeril Live/Food Network

(photo: Molly Little)

Be Sociable, Share!
Be Sociable, Share!

2 Responses to “Snickerdoodles”

  1. Judy Baum says:

    Bonnie, have made these cookies for years!(But don’t flatten them) Also make Snickerdoodle ice cream with my Cuisinart ice cream maker to go with!!

    • Hi Judy – OMG. I was sitting here thinking about making some and I almost decided not to, but your email has reinstilled a powerful desire not only for cookies but that ice cream, too! Wouldn’t it be wonderful to have them together! Thanks! (I guess)…